Recent content by Connor85

Thanks for the replies! I wasn't too sure how the Cluster hops would interact with the Northern Brewer, but I think I'll go ahead as planned. Should make for an interesting combination. Besides, how bad can it REALLY turn out? Thanks again!!!

Anybody have any experience using Cluster hops? I'm laying out a Cali. Common, and was thinking of using NB for bittering, and a combo of Cluster and NB for flavor and aroma. I've never used this hop before. Has anyone used them with good results?

I was able to pull a 1 pint jar of slurry. The fermentor temp was turned down to 35 when it was pulled, and the jar was well sanitized. The main problem I have with it is that the yeast overflowed the jar, then was capped. I fear that the contamination risk may be higher than normal. I...

I've decided to brew up a batch of Rye IPA, but I have a slight problem. I was set to use a jar of yeast that I pulled from a batch at the local pub, but my hops arent going to be delivered until next Tuesday (they were scheduled for today, but there was an error with the shipper). I'm not...

A 30 minute sparge seems rather short. I believe Noonan wrote in New Brewing Lager Beer said that a typical runoff should take at least an hour or more. I work in a brewpub myself, and our typical sparge is usually 85 minutes or more. Fast sparges can cause channeling. The leftover grains...

Thank you Bobby M. That answers my question perfectly. Thanks for the help!!!

Well, I am only planning to carbonate at that temp. I havent gotten a dedicated fridge yet, so the garage will have to do for now. I will probably chill the keg outside (30-40F) before serving. I am also going to be bottling a large portion of this batch too, from a CP filler.

I am kegging my first beer right now, but I have 1 question. I am set up right now to 'set and forget' for 2 weeks. I have 4.5 gallons in the keg. It is sitting in the garage at a consistent 52F. Beersmith says to set the regulator to 18.5 psi, which I have done. I understand that the...

Thanks for the replies. I decided I'm just going to do a single rest @ 155 and call it good for this batch. I'm going to mash in @ 1.2 qt/gal. I don't have any Irish moss on hand, and the LHBS is closed (I'm a night owl). I'll just make sure I chill quickly and see how it goes. If I...

I don't use any clarifying agents. I do use a copper immersion chiller. I use a propane burner, so I can get a pretty good boil. How long should I let the wort sit after chilling before pitching? I usually siphon into the fermenter, so maybe I'm transferring too much of the break...

I recently brewed my first AG batch, and it tastes fantastic. However, it seems to have a bit of a chill haze to it. It was a 5 gal batch, a pale ale made with 10lb pale ale malt, and 2 lb 40L crystal. I did a single temp rest @ 154, and took 2 batch sparge runnings @ 160 and 170. I am about...

I went to our local sanitation district office and got a water analysis for our area, but it contained little of the necessary info pertaining to brewing. My question is, how do I go about asking for an analysis of the specific compounds needed in brewing? If i understand correctly, I...

Well, heres what happened... I put the grains into separate glasses, and added my water, but it lost way too much heat (from 180 to about 130). I let them sit in the oven and heated them up, but was only able to hold them in a 140 to 160 range (oven only goes down to 180). I let them sit...

Wow, such quick responses. Thanks for the input. I have seen that BB podcast with the specialty grains. I thought it would be cool try that with base malts, seeing as I have no experience with them yet. I think I'll take WBC's route and mash them in the oven. I milled them at the store...

I got 1 ounce each of: Pale Ale Malt Maris Otter 6 Row Bohemian Pilsner Belgian Biscuit 10L Crystal 120L Crystal I am looking to get a little feel for the mashing process, as well as the different flavor/color profiles of a few different malts. I have experience with the crystal...